Now that it’s chilly out, I was in the mood for something comforting. I love making soup. Once you have the method of making soup down you will be able to make soup from anything. I’ve been eating healthier so I’ve been loading up on lots of sweet potatoes and veggies. I decided to combine the two for lunch the other day. If you don’t like curry powder and cumin you can leave them out and add whatever herb you like. I like the smokiness it gives the soup. Normally I would top my soup with sour cream. Lately I’ve been eating a lot of plain greek yogurt. It’s a great source of protein and there’s so many ways you can use it. I like Chobani yogurt.
- 1-2 Tablespoons vegetable oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 2 sweet potato, peeled and chopped
- 3 carrots, peeled and chopped
- vegetable stock, to cover (about a quart)
- 1-2 TB plain greek yogurt
- 2 TB curry powder
- 1-2 tsp cumin
- cilantro, chopped for garnish
- Grilled piece of bread for garnish, optional
Heat the oil in a pot and add the onion, cook till translucent. Add garlic, curry and cumin, cook till fragrant. Season with salt and pepper. Add sweet potatoes and carrots, cook for a few minutes. Cover with stock and bring to a boil. Reduce to a simmer, cover for about 20 minutes until veggies are tender. Now it’s time to puree the soup. I like to use and immersion blender. If you don’t have one, by all means use a regular blender. Serve with a dollop of yogurt and garnish with cilantro. This recipe should be enough for 2 servings. Make lunch for you and someone else or save your second serving for your lunch the next day. You can store this soup in the refrigerator for a few days.
I’ve been making a lot of soups lately so check back soon for more recipes.
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